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Pumpkin Crème Brûlée


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Pumpkin Crème Brûlée Recipe





12 baby pumpkins
2 cups heavy whipping cream
1/2 cup plus 2 tablespoons sugar, divided
1/2 cup canned pumpkin
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
6 large egg yolks


• Using a paring knife, carefully remove the tops of each pumpkin.
Discard tops, if desired, or reserve for plate garnish. Scrape out
the inside flesh and seeds of pumpkins, and discard. Cover with
plastic wrap and set aside.
• Preheat oven to 250°.
• In a medium saucepan over medium heat, combine the cream, 1/2
cup sugar, canned pumpkin, vanilla bean, reserved seeds, vanilla
extract, pumpkin-pie spice, cinnamon, cloves, and salt. Cook, stirring
frequently, until bubbles form around edges of pan. Remove
from heat and set aside.
• In a medium bowl, whisk the egg yolks. Slowly whisk one-fourth
of hot cream mixture into the beaten egg yolks. Whisk the egg
mixture into the remaining hot cream, stirring constantly. Pour
mixture through a fine-mesh sieve or cheesecloth-lined strainer
into a bowl. Pour mixture into a 9-x-9-x-2-inch baking dish. Fold a
clean kitchen towel to fit inside a large roasting pan. Place baking
dish in the roasting pan. Fill roasting pan with enough hot water
to come halfway up sides of pan.
• Bake for 1 hour, or until set and firm. Cool in roasting pan for 30
minutes, then remove and cool completely. Refrigerate for 4 hours.
• To serve, preheat broiler. Place the cooled custard into a pastry
bag fitted with a large tip, and pipe custard into reserved pumpkin
shells. Sprinkle the tops of custards evenly with remaining sugar.
Broil 5 1/2 inches from heat for 7 minutes, or until sugar melts. Let
stand for 5 minutes to allow sugar to harden.


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